Apricot Conde

A classic French dessert, Apricot Conde is easy to prepare and makes an elegant end to special dinner.

1 teaspoon vegetable oil

4 oz. round-grain rice

1 ½ pints milk

12 oz. sugar

1 oz. butter § teaspoon salt

1 teaspoon vanilla essence

6 egg yolks, lightly beaten

2 lb. apricots, peeled, halved and stoned

8 fl. oz. water

2 tablespoons kirsch

1 oz. flaked almonds

Preheat the oven to cool 300°F (Gas Mark 2, 150°C). Lightly grease an 8-inch souffle dish with the oil. Set aside.

Condi, classic dessert eggs, In a large flameproof casserole, bring the rice, milk, 4 ounces of the sugar, the butter, salt and vanilla essence to the boil over moderate heat, stirring constantly.

Cover the casserole and transfer it to the oven. Bake for 1 hour, or until all the liquid has been absorbed.

Remove the casserole from the oven. Stir in the egg yolks and place the cas-serole over low heat. Cook, stirring con stantly, for 3 minutes. Remove the casserole from the heat and set it aside to cool.

Slice half a pound of the apricots. Set aside.

When the rice mixture is cool, spoon one-third of it into the souffle dish. Place half the apricot slices on top. Continue making layers, ending with the rice mix-ture. Cover the dish and place it in the refrigerator to chill for 2 hours or until the rice mixture is firm.

Meanwhile, to make the sauce, in a medium-sized saucepan, dissolve the remaining sugar in the water over moder-ate heat, stirring constantly. Add the remaining apricot halves. Reduce the heat to low and simmer for 10 minutes or until the apricots are tender but still firm. Remove the pan from the heat.

With a slotted spoon, remove 12 apricot halves from the pan and set them aside.

Puree the remaining apricot halves with the syrup in a strainer or blender and return the puree to the saucepan. Return the pan to high heat. Boil for 3 minutes. Remove the pan from the heat.

Stir in the kirsch and almonds. Pour the sauce into a bowl and set it aside to cool.

Then place it in the refrigerator to chill.

Unmould the pudding on to a serving dish. Arrange the reserved apricot halves on the top and around the sides. Spool over the sauce and serve immediately.

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